Chimichurri Sauce
Chimichurri is a vibrant, herb-packed Argentine sauce made with fresh parsley, garlic, olive oil, vinegar, and spices. It’s bright, zesty, and incredibly versatile—perfect for spooning over grilled steak, chicken, fish, roasted vegetables, or using as a marinade.
Ingredients
- 1 cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped (optional but recommended)
- 4 cloves garlic minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice optional
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes adjust to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, combine the chopped parsley, cilantro, and minced garlic.
- Stir in the olive oil, red wine vinegar, lemon juice (if using), oregano, red pepper flakes, salt, and black pepper.
- Mix well until fully combined.
- Taste and adjust seasoning—add more vinegar for brightness or red pepper flakes for heat.
- Let the chimichurri rest for at least 10 minutes to allow flavors to develop.
- Serve spooned over grilled meats, vegetables, or use as a marinade.
Notes
- No cilantro? Traditional Argentine versions use only parsley; cilantro is optional.
- Texture: Chimichurri should be loose and oily, not thick like pesto. Add more oil if needed.
- Make ahead: Flavor improves after a few hours.
- Storage: Refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving.
- Variations: Add shallots, swap vinegar for lime juice, or increase chili flakes for extra heat.